Recipe: Moosewood Stuffed Cabbage Rolls (vegetarian)

STUFFED CABBAGE
6 servings, 2 rolls each

1 large head green cabbage
1 medium carrot diced
1 cup chopped onions
3 tablespoons butter
1 clove garlic crushed
1/4 cup sunflower seeds
3/4 cup raw cashew pieces
salt and pepper to taste
1 stalk chopped celery
2 cups ricotta cheese
1/4 cup raisins
1 cup chopped apple
juice from one lemon
1-2 tablespoons tamari
1 tablespoon honey
extra butter

Parboil cabbage in water 10-15 minutes until soft enough to roll. Remove first 12 leaves.

Saute vegetables, nuts and seeds in butter. Combine with remaining ingredients.

Place 3-4 T filling in each leaf. Roll,

Cover and bake 25 minutes 325 degrees on buttered sheet.

Serve on bed of rice topped with yogurt or sour cream